Easter Egg Mousse

Prep time: 20 mins  
Cooking time: 4hrs +
Serves: 4

Ingredients 

• Mousse:
  ● 3 eggs, whites and yolks separated
  ● 150g of 70% Koko Black dark chocolate
  ● 25g of unsalted Pepe Saya butter
  ● 1 tablespoon of caster sugar
  ● 300ml of thickened cream
  ● Medium-sized Koko Black Easter eggs, halved for serving
  ● Small decorative Koko Black Easter chocolates, for decoration
• Whipped cream:
  ● ½ cup heavy cream
  ● 2 tablespoons of caster sugar

Method 

1. Break the chocolate into a heatproof bowl with the butter and place over a
   saucepan filled roughly to a quarter with water. The water should not touch
   the bowl. Bring to a boil and stir consistently until it’s fully melted and
   combined. Remove from the stovetop and let it cool.
   

2. Beat the thickened cream until it forms soft peaks and holds its shape.
   

3. Separate the whites and yolks of the eggs into two separate bowls. Lightly
   beat the egg yolks until fully mixed. Beat egg whites until they become a
   foamy texture, then add the sugar and continue beating until soft peaks form.
   

4. By now the chocolate should have cooled but still be silky in texture. Place in
   the microwave for 10 seconds if it’s become set. Fold in the egg yolks to the
   chocolate using a silicone-style spatula, gliding it under the mixture and
   turning it over gently.
   

5. Using the same gentle folding technique, mix in the cream and then the egg
   whites. The mousse should be thick but airy.
   

6. If you are working with whole Easter eggs, warm a knife under hot water and
   gently slice along their seams. Don’t worry if there’s a bit of breakage - the
   mousse can act like glue and you can reattach bits if needed.
   

7. Either spoon the mousse straight into the egg or fill the mousse in a plastic
   lunch bag with a cut corner to pipe it in.
   

8. Place in the fridge and let it set for at least four hours.
   

9. Before serving, whip the cream with sugar and either spread or pipe it over
   each egg.
   

10. Decorate them with your smaller chocolates and serve